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Author Notes: Inspired by a dish I had several years ago at an Italian restaurant, this recipe is so tasty and satisfying. And it’s very versatile – it could easily be served as an entrée or appetizer. I leave the tails on my shrimp – much prettier on the plate, I think. —mrslarkin
Serves 4 or more
- 1 pound large shrimp, cleaned and deveined, shells removed, tails left on
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- Fresh cracked black pepper to taste
- grated zest of 1 whole lemon
- 2 tablespoons olive oil
- 1 (one) 15 ounce can small white beans, navy beans or great northern beans
- 1/2 cup red onion, finely diced
- 1/2 cup red pepper, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery or fennel bulb, finely diced
- fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
- 1/3 cup olive oil
- 3 tablespoons white wine or champagne vinegar
- 1/2 teaspoon red pepper flakes
- Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
- Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
- Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
- Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)
- This recipe was entered in the contest for Your Best Red Pepper Recipe
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil